We are the first
Food Design Agency, in the Southern Cone, dedicated to creating new and motivating business for food. We offer our innovative spirit and expertise to industry, government, companies and organizations, including start-ups, retail, food services and other formats trending regionally and globally.

We are specialists in food as product and process, getting food in shape so it can better our bodies, be more meaningful in our lives and boost our businesses. The form of food is fundamental to its ergonomy, essential to its production and vital to its identity. Forms matter.

Based in New York and Buenos Aires / Montevideo, we are a trans-disciplinary team of design thinkers and doers working in relation to food throughout the Americas. The company was born with hunger for food innovation in a global sense, and as an initiative to rethink the future of our relationship to food.

Guided by a sense of opportunity and based on critical and design thinking, we believe the form of food is essential to the new responses society and market await. In cultural terms food has replaced clothing as an expression of fashion: the subject of food is in everyone’s mouth.

Foodmorphology Lab was created in 2011 by Pedro Reissig, signaling his new career journey and commitment. Matilde Lombardi then joined the team, completing the core. Foodmorphology is the term coined for this new area of expertise focusing on the relation between food and form, integrating function and meaning in a single bite.

Our work forms part of the rapidly expanding world of Food Design, understood as any action which can improve our relationship to food in the most diverse ways and aspects. These actions can relate to the design of an edible food product in and of itself, to its practices and experiences, as well as its context, including food spaces, objects, environments and processes. Our design methodology is based on the intrinsic relationship between technology and materials, resulting in a wide range of products which can acquire different forms, functions and meanings.

Food Ergonomics consists in the basic know-how for improving performance and enjoyment of the different parts of the body which interact with food (hands, mouth, esophagus, stomach, intestines), thus making for a better experience and result. There are also ergonomic considerations before eating takes place, (food storage, dosification, preparation, etc.) making it friendlier and more logical.

Food Production is characterized by a need for efficiency in every conceivable step throughout the chain of events it goes through. This holds true for producing the raw materials and its subsequent processing. Understanding the complex factors that interact in giving specific forms to food products is essential for optimizing its production processes as well as minimizing its environmental impact.

The Identity of Food is related to many factors, but principally taste and form. What would pizza be without its iconic triangular slice shape? Would a donut or hotdog by any other shape really taste the same? Food is ever more part of our visual and cultural landscape, as commerce and lifestyles merge and influence each other.

Matilde's career has been marked by her intense work in industry, mainly within product development for textile and clothing, including a notable passage through the fashion market. A natural entrepreneur, she has created various brands and companies in her native Uruguay, including projects based on innovating with soft materials- novamaterial.com and Biblioteca de Materiales del Uruguay. Having worked in event production and cultural platforms related to food, Matilde is focusing this new stage of her work on the emerging field of food design.

Pedro's interest in food design bridges his belief that practice & education mutually benefit from each other. His research and projects span a 20 year interest in pioneering techno-morphology, an innovative strategy for design, with work present in over 25 countries and in places like the MoMA Store. His academic work integrates research with teaching in various countries in the Americas- fooddesignthinking.com. Trained as an artist and architect with a PhD in design, Pedro’s quest to see his ideas come to life has turned him into a design entrepreneur rooted in conceptual rigor- nudodesign.com. He is the founder of the Latin-American Network for Food Design- lafooddesign.org and Food Design North American fdna.org.